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Bob's Red Mill

Shortbread Cookie Mix

Shortbread Cookie Mix

Item:  BOB176

  • Delicate, buttery flavor

  • Easy to prepare

  • Product of the USA

21 oz (595 g) Pkg

MSRP $4.09
Save 7%
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In Stock

Nutrition Facts

Serving Size: 2 - 2" Cookies (33 g dry mix)

Servings Per Container: 18

Amount Per Serving % Daily Value (As Prepared)*
Calories 190Calories from Fat 70  
Total Fat  0 g** 8%
Saturated Fat  0 g 25%
Trans Fat  0 g  
Cholesterol  0 mg 10%
Sodium  80 mg 3%
Total Carbohydrate  29 g 10%
Dietary Fiber  0.5 g 2%
Sugars  8 g  
Protein  1 g  
Vitamin A   4%
Vitamin C   0%
Calcium   2%
Iron   4%
**Amount in mix.    

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  Calories 2,000 2,500
Total Fat Less than 65 grams 80 grams
Saturated Fat Less than 20 grams 25 grams
Cholesterol Less than 300 mg 300 mg
Sodium Less than 2,400 mg 2,400 mg
Total Carbohydrate   300 grams 375 grams
Dietary Fiber   25 grams 30 grams

Calories per gram:

  • Fat 9
  • Carbohydrate 4
  • Protein 4

Ingredients: Potato Starch, Sugar, Whole Grain Sorghum Flour, Cornstarch, Tapioca Starch, Sea Salt (Magnesium Carbonate), Xanthan Gum, Natural Vanilla Powder (Sugar, Cornstarch, Vanilla Extract).

Manufactured in a facility that also uses tree nuts and soy.


  • 1 whole pkg. Bob's Red Mill Shortbread Cookie Mix
  • 1-1/2 sticks (3/4 cup) unsalted Butter or Buttery Spread cut into 8 pieces
  • 1 large Egg Yolk
  • 2 Tbsp. Water

Additional recipe listed on package.

keeps best refrigerated or frozen

Product of the USA

  • Bob's Red Mill products labeled Gluten Free are batch tested in a quality control laboratory.
  • An ELISA Gluten Assay test is used to determine if a product is gluten free.
  • Kosher

Shipping Weight

1.37 lbs

  • Delicate, buttery flavor

  • Easy to prepare

  • Product of the USA

Get all the flavor of shortbread cookies without the gluten, wheat or dairy! Bob's Red Mill Shortbread Cookie Mix is easy to prepare, and creates delicate, buttery shortbread cookies. Sweet, but not overly rich, these cookies are delightful on their own, or can be spruced up with a few minor adaptations. Product of the USA.

Bob's Red Mill Shortbread Cookie Mix Reviews

Summary of Customer Ratings & Reviews

Customer Ratings & Reviews

Shortbread Cookie Mix is rated 4.0 out of 5 by 4.
Rated 3 out of 5 by from great taste but instructions are bad These cookies taste wonderful, but they are the worst cookie mix I have encountered (I am 65 years old). If you are going to make them, melt the butter first. Also note that you will have to add much more water than the instructions note. The dough will stick to your beaters and be a pain to work with. Forget about rolling the dough out--that's impossible. Make the cookies by hand and flatten them with a glass. If you are willing to do that, maybe give them a try, but they are very aggravating to make.
Date published: 2016-09-26
Rated 3 out of 5 by from Gluten Free Cookies I was eager to try these but unfortunately was disappointed with the taste. The batter is good, but when it's cooked it becomes rubbery. Maybe I didn't cook it right, but I'm not impressed. I'm going to try to mix it with other flours to see it that helps the texture.
Date published: 2015-03-07
Rated 5 out of 5 by from Heaven in a Cookie The things I miss since I went gluten free! Cookies, to name one. No longer with these shortbread cookies. I love these things. My favorite trick with these kinds of recipes is to put the room temperature butter in the microwave for 10-20 seconds. Forget all the folding and easing the dry ingredients into hard butter pieces! It will blend much easier with soft butter. Then, get some pecans to make these purely decadent pecan sandies. I swear I can't tell the difference between wheat flour cookies and these shortbread cookies! Chocolate frosting another variation. Wonderful!
Date published: 2014-02-28
Rated 5 out of 5 by from Best tasting shortbread cookies I made these cookies the other night and they were soooo good! I was amazed at the texture and taste. I make my own shortbread from scratch, but I recently found out that I am allergic to wheat, soy, egg whites. I substituted the egg for flax, and used butter. I read a few reviews from others that they thought the batter was too dry, and that they added water. I followed the directions and used my kitchenaid stand mixer,did not add anything and found that the consistency was crumbly, but is the same for homemade shortbread. I rolled out the dough and cut them into 2" rounds, and was surprised at how many cookies this batch made. Next time I will try making these with ground pecans, to make wedding cookies, and roll them in powdered sugar.
Date published: 2013-12-19
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